This sauce is fantastic because it is so versatile! Â It started off as a steak sauce for us, but I quickly learned it tastes great on just about anything. Â ThisÂ Bourbon Blue Cheese Sauce is the base of my Bacon and Bourbon Blue Cheese Potato Skins. Â You can also try it on chicken, veggies, fries, and more!
During the cooking process, the alcohol in the bourbon will almost completely burn off, leaving you with the flavor. Â But if you want to skip the bourbon altogether, it still tastes great! Â I love a strong bourbon flavor in this, so I sometimes add a shot of bourbon to the sauce at the end. Â Keep in mind when you do this that the alcohol is not burning off!
The blue cheese and the bourbon are both strong flavors in theÂ Bourbon Blue Cheese Sauce. Â Find your preference of balance by adding more or less of each and taste as you go. Â The cheese is salty, so wait to add salt until the blue cheese is in the sauce. Â And of course, however you are using the sauce, adding some additional blue cheese crumbles on top is a great way to finish it off!
- Heat a large skillet or medium saucepan over medium heat.
- Add the butter.
- Once butter is melted, add the red onion. Cook until translucent, approximately 3-4 minutes.
- Add the bourbon and reduce by about half at a simmer, approximately 3 minutes.
- Stir in the heavy cream and blue cheese crumbles. Cook until the sauce starts to thicken, approximately 3-5 minutes. Make the sauce as thick (by cooking the sauce down) or as thin (by adding cream) as you like. It will continue to thicken a little as it sits and cools.
- Add additional blue cheese or bourbon as desired. Season to taste with salt and pepper.